Lemon Pepper Pasta
Our home economists cut down this pretty pasta recipe with peppers and lemon from Jolinda Whittle of Beaver Falls, Pennsylvania for two to enjoy.
Ingredients
- 2 ounces uncooked vermicelli
- 1/4 cup fat-free milk
- 2 ounces reduced-fat process cheese (Velveeta), cubed
- 1/8 teaspoon salt
- 1 medium sweet red pepper, cut into 1/8-inch strips
- 1 medium sweet yellow pepper, cut into 1/8-inch strips
- 2 teaspoons olive oil
- 1-1/2 teaspoons grated lemon zest
- 1/8 teaspoon pepper
